Cauliflower soup with truffle oil and almonds
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Cauliflower soup with truffle oil and almonds
Cauliflower is a popular veggie, especially in Poland. People eat it as a side dish (cooked or baked), but what about having a warming cauliflower soup this weekend? Cook this simple meal and enjoy it together with your family and friends.


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INGREDIENTS
1 big cauliflower
2 parsnips
3 yellow carrots
1 middle-sized potato
1 organic vegetable stock cube
2 tbsp olive oil
2 shallots
around 1,2 liter water
1 tsp nutmeg
3 fresh bay leaves
grounded pepper (red, white, black)
himalaya salt
 
additionally:
roasted almond flakes
truffle olive oil
 

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DIRECTIONS
01
Wash the vegetables, peel them, cut into big pieces and place in a pot. Add bay leaves, nutmeg, olive oil, vegetable stock cube and 1,2 water.

02
Bring the soup to boil. Once boiling, turn the heat down and cook for around 40 minutes.

03
Take out the bay leaves, then blend the soup with a processor.

04
Add salt and pepper, mix gently. Add a bit of water, if too thick.

05
Serve with a spoon of truffle olive oil and roasted almond flakes.

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